Tenders Are Invited For Training Of Employees Of The District Labor Office In Bytom As Part Of The Project Towards Changes - Professional Development Of Pup Employees In The Face Of Labor Market Challenges

Part I Includes: Training Entitled: The Labor Office In The Face Of The Challenges Posed By Modern Times - Transformation And Changes In The Labor Market. Training Was Planned For 42 People (Stationary, In Groups Of Up To 10 People). 2-Day Training (2X 6H) Place Of Classes: Bytom, Outside The Premises Of The Office. Training Implementation Date: From The Date Of Conclusion Of The Contract To December 31, 2026. Form Of Training: Lecture, Workshops, Practical Tasks, Discussions, Exercises. The Cost Of Training Should Include, Among Others: - Lecturers Remuneration, - Training Room Rental, - Training Materials, - Refreshments, - 2-Course Dinner, - Validation Of Acquired Skills/Competences And Qualifications. - Training Materials (Planner). Training Material Encouraging Participants To Use The Acquired Knowledge In Practice During And After The Training To Create Individual Plans For Implementing Changes In The Employment Office. The Planner Allows You To Effectively Plan Tasks And Monitor Progress. Facilitates The Acquisition And Consolidation Of Knowledge About The Transformation Of The Labor Market. - Refreshments, Catering Service (Coffee, Tea, Water, Juices, Fresh Fruit, Healthy Snacks Such As Oatmeal Cookies, Mini Wraps Or Sandwiches Made Of Whole Grain Bread, Fruit Mousses, Mixed Nuts, Dried Fruits) Coffee (Cups) - 2 Cups/Persontea (Cups) - 2 Cups/Personwater Spring Water - 1 L/Person, In Bottles Or Carafes (Carbonated And Non-Carbonated) Oatmeal Cookies - 3 Cookies/Person, Whole Grain, No Refined Sugar Mixtures Of Nuts And Dried Fruit 50 G/Person, Unsalted, Unroasted Fruit - Approx. 200 G/Person, Seasonal Mini Wraps Or Sandwiches Made Of Whole Grain Bread - 2 Pcs Per Person. -2-Course Dinner, Catering Servicethe Main Course Should Meet The Restaurant Standard, Using Fresh, High-Quality Gastronomic Raw Materials Typical Of Catering Services For Training And Business Meetings. Fast And Instant Food Dishes Are Not Allowed.Soup 250-300 Ml 1 Portion Per Personsecond Course With Meat 150-180 G 1 Portion/Personor Vegetarian Second Course 150-180 G 1 Portion/Personadditives (Rice, Groats, Pasta, Potatoes) 150 G Cooked Portion, Boiled Vegetables / Salad 150 G Portion Separately Or With A Second Course - Validation Of Acquired Skills/Competencies + Certificate. Thematic Scope Of The Training: • Economic And Social Effects Of The Labor Market; Transition To A Climate-Neutral Economy, Challenges Related To The Labor Market Resulting From Moving Away From Coal In The Silesian Voivodeship, • Socio-Economic Transformation Of The Labor Market, Negative Effects, • Local Labor Market In The Face Of Green Transformation, Changes In The Labor Market, • Current Labor Market, Tendencies, Forecasting Trends In The Labor Market, Analysis Of Data And Statistics, Challenges Of The Modern Labor Market And Demography (Automation, Robotization, Changes), • Professions And Competences Of The Future, Green Changes In The Labor Market, Qualifications In The Green Economy,•